Preheat oven to 375 degrees. Spray a cookie sheet with cooking spray. In a medium
bowl, stir together peanut butter, brown sugar and cayenne pepper until well mixed.
Unroll crescent dough into a rectangle onto cookie sheet. Press dough perforations to
seal dough. Then spread the peanut butter mixture down the center of the dough about 3 1/2 inches in width. Layer the banana slices over the peanut butter layer.
Cut the long sides of the dough rectangle into 1-inch diagonal strips. Fold the strips, alternating with each over the peanut butter filling. Sprinkle chopped peanuts over the top of the braided dough and press in lightly. Brush beaten egg over top and sides of dough.
Bake 15 to 20 minutes or until golden brown. Let cool.
In a small bowl, whisk together the glaze ingredients until smooth. Drizzle glaze over top of braid.
Lisa’s Notes: Craig Partin from Garner took home first prize in the NC Peanut Growers Association at the 2017 NC State Fair by creating this beautiful breakfast braid that is packed with protein thanks to the NC peanut.